Sundried Tomato Pesto Baked Fish with Roast Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Toss kumara and capsicum with a drizzle of olive oil on prepared tray and season with salt. Bake for 8 minutes to start with.
3. While kumara is cooking, prepare rest of the meal; pat fish dry with paper towels and remove any remaining scales or bones. Season with salt, sprinkle with lemon zest and spread first measure of sundried tomato pesto over fish.
4. After kumara has been cooking for 8 minutes, remove from oven and toss cherry tomatoes through. Add fish to tray (push vegetables aside). Roast a further 6–7 minutes, until kumara and fish are cooked through.
5. Mix mayonnaise and second measure sundried tomato pesto together in a small bowl and set aside. Remove vegetables from oven and toss spinach through until wilted.
6. Place roast vegetables and fish onto a plate. Drizzle lemon juice over fish if desired. Drizzle sundried tomato mayonnaise over or serve a dollop on the side.